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Entertaining in the Summer

Entertaining in the Summer

Ooooh it’s hot.  Not 91,000 degrees, but it sure feels like it. Having moved from one swamp to another, I know what summer weather can bring. Rarely did we ever have a dinner party or cocktail party in the month of August. All the body heat and the door opening and closing will make your house and guests uncomfortable. So my rule has always been "in August no parties," but if you have to and we have, here are a few of my ideas.   
 
Day of the party no stove, oven, or anything that produces heat comes on. This is a must and has to be well planned out and executed. I cook everything the day before and chill it. What is better than a party with all chilled and cold food to refresh and energize a body?
 
Menu
 
Champagne punch 
Poached fish with and herb pistou 
Shaved fennel with citrus sumac 
Kale and arugula salad
Quinoa with radishes, parsley, mint, cashews, 
Sorbet with Fresh Mangos
 
All of this can be prepped and cooked within an hour the day before. Poaching the fish and cooking the quinoa is all you have to do on the stove.  Cool overnight, and you are ready for your “chill” party. If you have questions of need help with recipes or want me to teach you how to make this menu, check out my website for more info.

Happy Summer! 

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Contributed by Chef Jeffrey Jew. Chef Jew recently moved to downtown St. Petersburg after filming "Bravo's Top Chef: Seattle." Chef Jew worked in London for Gordon Ramsay at the Connaught Hotel, and has spent time cooking in kitchens in Beaune, France, New York City, and Washington, DC. Got any topics or questions you want Chef Jeff to cover? Just email us with subject: Hey Chef Jeff!

Mango sorbet photo via kaylievictoria 

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